Strawberries work for sweet or savory
Sometimes springtime is a little bit of a tease. We need to put
in all the vegetables we want for our summer garden, but nothing
will be ready to pick for at least a few months. We put in four
tomato plants, three basil plants, a zucchini plant and some
flowers. We can already taste the homemade bruschetta we will make
in June.
Strawberries work for sweet or savory
Sometimes springtime is a little bit of a tease. We need to put in all the vegetables we want for our summer garden, but nothing will be ready to pick for at least a few months. We put in four tomato plants, three basil plants, a zucchini plant and some flowers. We can already taste the homemade bruschetta we will make in June.
Luckily spring does bring with it some new flavors that will tide us over for a few months. I know it’s spring when I can find the first flat of sweet, fresh strawberries at a local fruit stand. Though strawberries have been showing up in the grocery store since New Year’s, they can’t compare to the first local crop that comes out. Since I commute from Gilroy to Hollister, I can stop conveniently at the Uesugi Farms strawberry stand on Hwy. 25 just before the county line.
I picked up the first good strawberries of the season a couple weeks ago and they smelled so good, we could barely wait to get home and wash them off before snacking on them straight out of the baskets. Those we ate whole and sliced up to serve over vanilla ice cream. With the next batch I picked up on the way home from work last week, we decided to try out a few recipes courtesy of the California Strawberry Commission. The sweetness of strawberries can mix with the savory for an egg breakfast or a spring salad.
Souffle omelet with balsamic strawberries
1 ½ c. (about 8 oz.) fresh California strawberries, stemmed and quartered
1 tbsp. chopped fresh mint
1 tbsp. aged balsamic vinegar
2 tsp. granulated sugar, divided
2 large eggs, separated
¼ tsp. vanilla
2 tsp. butter
Confectioner’s sugar, as needed
In a bowl, combine strawberries, mint, vinegar, and 1 ½ tsp. of granulated sugar; set aside.
In a small bowl, whisk egg yolks with vanilla and remaining ¼ tsp. granulated sugar for 1 min. or until slightly thickened. In the bowl of an electric mixer, beat egg whites until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain.
In a 10-inch nonskillet over medium heat, melt the butter. (For two individual omelets, use a 6-inch nonstick skillet). When butter is sizzling, add egg mixture, spreading it into an even layer with spatula. Cover pan; reduce heat to low. Cook omelet 3 to 4 min. or until golden brown on bottom and barely set on top.
Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar.
Makes two servings.
Strawberry chicken and fennel salad
Vinaigrette
1/3 c. olive oil
1/3 c. walnut oil
2 ½ tbsp. balsamic vinegar
1 tbsp. roasted garlic puree
1/8 tsp. salt
1/8 tsp. pepper
Salad
1 lb. grilled chicken breast strips
3 c. (about a pound) fresh California strawberries
3 c. thinly sliced fennel bulb
3 c. shredded radicchio
¾ c. shredded basil
1 ½ c. toasted walnut halves
To make vinaigrette mix oils, vinegar, garlic, salt and pepper in a blender until emulsified.
To make salad, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette.
Makes six servings.
Strawberry shrimp ceviche
Ceviche dressing
¼ c. chopped, stemmed strawberries
¼ c. chopped plum tomatoes
2 tbsp. olive oil
4 tsp. fresh lime juice
4 tsp. red wine vinegar
2 tsp. chopped, seeded jalapeno peppers
1 tsp. sugar
½ tsp. salt
¼ tsp. Worcestershire sauce
Ceviche
¾ lb. cooked, peeled shrimp
1 ½ c. peeled, seeded diced cucumber
¾ c. diced red onion
1 ½ tbsp. chopped, seeded jalapeno peppers
1 ½ c. (about ¼ lb.) quartered, stemmed strawberries
3 tbsp. chopped cilantro
To make ceviche dressing puree all dressing ingredients in a blender until smooth.
In a large bowl toss shrimp, cucumber, onion and peppers with ceviche dressing. Refrigerate, covered, for at least 30 min, but no more than four hours. Just before serving, add cilantro and strawberries. Mix gently, but thoroughly.
Makes six appetizer servings.
